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Chicken Pot Pie

Chicken pot pie is one of those comfort foods that pretty much everyone likes. If you’ve ever made it before, however, you know it can be a tedious process. That is why I LOVE this recipe. It came out of my America’s Test Kitchen Quick Family Cookbook.

I’m all for shortcuts as long as they don’t interfere with food quality. This recipe is full of flavor. It’s the best chicken pot pie recipe I’ve ever made.

You can either cook up some chicken using your favorite method, or use one of those pre-cooked rotisserie chickens you can find at the grocery store. On this particular night, I cooked some boneless skinless breasts in my pressure pot and shredded it. My pressure pot is old and ugly looking but certainly does the trick!

While the chicken is cooking, slice up 8 oz of button mushrooms. The next step sounded a little strange to me but worked. Put the mushrooms on top of a couple of layers of coffee filters and microwave for about 6-7 minutes. This will soften them and dry them out a bit so they can be ready to add to the filling.

While the mushrooms are cooking, add cream, broth, vegetables, Boursin cheese, cornstarch and salt pepper to a sauce pan. Combine until smooth and add chicken and mushrooms when they are done.

Get it nice and hot to save cooking time in the oven. At this point you are really just concerned about browning the crust.

The crust, as you can see, will come from Pillsbury. It’s a great shortcut since, in my opinion, the quality of this pre-made crust is excellent. You just need to unroll it and place it on top.

Tuck the excess crust under and pinch against the pie plate all the way around to seal the liquid inside. Cut a small hole in the center and poke holes through the crust with your fork. Bake at 425 for 25 minutes until crust is golden.